Pig’s Liver Pâté

Name: Pig’s Liver Pâté
Yield: Makes 1 lb pàté, for 8-12 people
Ingredients: 12 oz pig’s liver; 4 oz salt (preferably) or fresh belly of pork; 4 oz salt (preferably) or fresh belly of pork; salt, freshly ground pepper, pinch mixed spice; small glass white wine; small glass water; 1 pig’s foot, split in half; 1 onion; 1 clove garlic; salt, freshly ground pepper, pinch mixed spice; salt, freshly ground pepper, pinch mixed spice; bacon fat; rosemary, bayleaf, thyme and parsley, tied together with a thread; rosemary, bayleaf, thyme and parsley, tied together with a thread; rosemary, bayleaf, thyme and parsley, tied together with a thread; rosemary, bayleaf, thyme and parsley, tied together with a thread

Preparation info

Makes 1 lb pàté, for
8-12
people

Difficulty
Easy

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

12 oz pig’s liver
4 oz salt (preferably) or fresh belly of pork
1

Starter

Method

Mince the pig’s liver and pork with half the onion. Crush the garlic and add it to the meat with the mixed spice, a generous amount of pepper, and salt only if you are using fresh pork. Put the liver mixture into a large terrine or other mould and press down evenly. Pour in the water and wine which should cover the meat by half an inch. Slice up the carrot and remaining onion, and lay them on t